Peanut Butter and Jelly Muffins
Growing up in the States it is a rare child that doesn't eat a peanut butter and jelly sandwich. If you are anything like me it was a household staple lunch. I ate at least three to four peanut butter and jelly sandwiches on a weekly basis. Sometimes I ate them for lunch, sometimes for a snack. Roman meal wheat bread, that was our version of being healthy and was the go to bread in our household. I would smooth the peanut butter on each slice of bread all the way to the corners then glop the jelly on top.
The jelly flavor became important because it could mean seeds, aka raspberry, or super sweet, aka grape, but either way it was all best washed down with a glass of milk. It is no wonder that the "Got Milk" advertisements became so popular. All in all a PB&J was one of those kids delights that hit the spot. There were the occasional allergen peeps or how was this possible peanut butter haters but they were the rare case.
So with this being said I am not telling you how to make your PB&J, yikes that would be a casualty but rather introducing you to another way to eat your PB&J making it okay for breakfast, a midnight snack, dessert or maybe your go to before you pedal away on your 50 mile bike ride like my other half. However you choose to eat these muffins the one thing I can guarantee is that they go great with a cold glass of milk or for all of you early morning Seattleites heading off on your bike to work, a hot cup of coffee.
Long live Peter Pan...Oh wait he never grows up...
- 274 grams (2 cups) All Purpose Flour
- 6 grams (2 tsp) Baking powder
- 1 gram (1/2 tsp) salt
- 120 grams (2/3 cup) brown sugar
- 2 large eggs or 1 large duck egg
- 125 grams (1/2 cup) Smooth or Crunchy Peanut Butter
- 80 grams (5 1/2 TBSP) Butter
- 236 ml (1 cup) milk
- 76 grams (1/3 cup) jam/jelly marionberry preferred
Preheat oven to 375F and line a muffin tin with paper liners or with parchment paper that has been weighted down if you want the muffing taller
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup should be filled to the top or more if lined with parchment paper.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
It is always ideal when baking to use a scale rather than cup measurements as it will be more accurate. You don't need to buy one that is expensive and it will be a wonderful investment. This one has great reviews and can be used for both baking or cooking.